Barlborough Oct 2021

TheDoorsteppa
29 RECIPE
Perfect for
Halloween
Preparation time:40minutes
Cooking time: 1hour 40 minutes+chilling time
Serves: 8
Ingredients
•750gpumpkin or butternut squash, peeled,
deseeded, andcut into chunks
•350gsweet shortcrustpastry(makeyourown
or buy ready-made)
•140gcastersugar
•½tsp salt
•½tsp fresh nutmeg, grated
•1tspcinnamon
•2eggs,beaten
•25g butter,melted
•175ml milk
•1tbsp icing sugar
Method
Place the chopped pumpkin into alarge saucepan,
cover with water and bring to the boil. Cover with a
lid and simmer for 15 minsoruntil tender.Drainand
allow to cool.The finalcolourofyour pumpkin filling
will depend on the colour of the squash you choose.
Some have amore yellow flesh, likebutternut squash
and otherslikethe wintersquashhave amuch more
orange flesh. They will both tasteequallygood!
Preheat the oven to180C/160C fan/gas 4. Roll out
the pastry on alightly floured surface and use it to
line a22cmloose-bottomed flan tin.Chill for 15 mins.
Line the pastry with baking parchment and baking
beans, thenbakefor 15 mins. Removethe beans and
parchment, thenbake for afurther 10 minsuntil the
base is pale golden and biscuity. Remove from the
oven andallowtocool slightly.
Increase oven temperature to 220C/200C fan/gas 7.
Push the cooledpumpkin through asieve into alarge
bowl to make apuree. In aseparate bowl, combine
the sugar, salt, nutmeg and half the cinnamon. Lightly
beattogetherthe eggs, melted butter and milk, then
add to the pumpkin purée and mix well. Pour the
mixture into the tart shell and bake for 10 minutes,
Reduce thetemperature to 180C/160Cfan/gas4and
continue to bake for 35-40 mins until the filling has
just set.
Remove from the oven and allow to cool before
removing the pie from the tin. You can Mix the
remaining cinnamon with the icing sugar and dust
over the pie or decorate in asuitably spookystyle.
Tel: 01144185359 •Mob: 07903858276 •Email: thedoorsteppa@gmail.com •Web: www.thedoorsteppa.co.uk